Pumpkin Fettuccine Alfredo

• 8 ounces fettuccine
• 1 cup frozen peas
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts , cut into bite-size pieces
• 1 onion , chopped
• 1/2 cup pumpkin puree
• 1 jar Bertolli Garlic Alfredo Sauce
• 1 teaspoon sage leaves chopped
• 1 pinch ground nutmeg

1. Cook fettuccine according to package directions, adding green peas during the last 2 minutes of cook time. Reserve 1/2 cup pasta cooking water to thin sauce, if necessary.
2. Meanwhile, heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost done, about 5 minutes . Remove chicken with slotted spoon and set aside.
3. Cook onion in same skillet over medium heat, stirring frequently, until onion is tender, about 5 minutes. Stir in pumpkin and cook, stirring frequently, until pumpkin is slightly darkened, about 2 minutes. Stir in Sauce. Bring to a boil. Reduce heat to low and stir in fettuccine; toss to coat. Stir in sage and nutmeg. Thin sauce, if necessary, with pasta cooking water.

fettuccine, frozen peas, olive oil, chicken breasts, onion, pumpkin puree, garlic, sage, ground nutmeg

Taken from www.yummly.com/recipe/Pumpkin-fettuccine-alfredo-354655 (may not work)